Preheat the oven to 350 and place the rack into the lower third.
Season the chicken breasts with salt and pepper and put on a sheet pan.
Measure and mix the ingredients for the coating on a dinner plate or shallow bowl large enough to hold a chicken breast.
With a fork, beat the eggs and water in a shallow bowl large enough to accommodate a chicken breast.
Method: Standard Breading Procedure
Dip a chicken breast in the egg, coating both sides and letting the excess drip off before placing it in the coating.
Put the chicken breast-side-down into the coating and coat well. Flip the it over and coat the back side lightly. Return the coated chicken to the sheet pan and repeat procedure to coat the remaining chicken.
Heat an oven proof skillet over medium-high heat. When the skillet is hot, turn heat down to medium and add the oil, tilting the pan to coat with oil.
When oil shimmers, add two chicken breasts, breast-side-down. Cook for about 3-5 minutes. Check after 3 to make sure the coating isn't burning because nuts burn quickly. Remove the chicken from the skillet and place it breast-side-up on the sheet pan.
Cook the other two pieces of chicken in the skillet for 3-5 minutes, breast side down. Flip them over and turn off the heat. Add the other two pieces of cinnamon chicken (from the sheet pan) to the skillet, breast-side-up.
Place the skillet into the oven and cover loosely with a piece of foil. Cook for 30-40 minutes until the internal temperature is 160 degrees Fahrenheit. Remove the chicken and let it rest for 10-15 minutes. It will continue cooking as it sits.